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Recipe: Venison Meatball Sub with Gremolata by Jordan Cabatic

This deliciously comforting meatball sub is a total crowd pleaser, from the hearty, tender meatballs to the melty cheese and garlicky gremolata. Utterly cravable and undeniably easy, It’s the perfect weeknight meal the whole family will love—and it takes just 40 minutes from start to finish.

Makes about 12 meatballs for 4 subs.

INGREDIENTS:
1 lb ground venison
1-2 French baguettes
1 jar of marinara sauce
1/4 cup onion, graded or finely chopped
2 cloves garlic, minced
1 large egg
1/3 cup whole milk
1/2 cup parmesan cheese
6-8 slices mozzarella cheese
3/4 cup panko
2 Tbsp fresh parsley, chopped
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp oregano
1 tsp red pepper flakes
1 1/2 tsp salt
1/2 tsp black pepper
Olive oil

For the Gremolata:
2-3 cloves garlic, finely minced
1/2 tsp red pepper flakes
Zest of 1 lemon
1-2 Tbsp lemon juice
4 Tbsp fresh parsley, finely chopped
1/4 cup olive oil
Salt & pepper to taste

STEP 1: Preheat the oven to 400 degrees.
STEP 2: Lightly drizzle a rimmed baking sheet with olive oil.
STEP 3: To prepare the Gremolata, combine all ingredients in a small bowl and allow to sit.
STEP 4: In another medium bowl, combine panko, dry seasonings, beaten egg and milk. Allow to soak for 1-2 minutes. Then add in onions, garlic, parmesan cheese and parsley. Add in ground venison and mix gently by hand to combine. Do not over-work.
STEP 5: Roll out “golf ball” sized meatballs.
STEP 6: Place meatballs on baking sheet. Lightly drizzle olive oil on top of meatballs.
STEP 7: Bake in a preheated oven for 18-20 minutes, or until browned and cooked through.
STEP 8: When meatballs are about 5 minutes out from being done, heat up marinara sauce in a pot, over low heat.
STEP 9: Once meatballs are fully cooked, add them to the marinara sauce.
STEP 10: Cut French baguette into desired length. Slice open French baguette and butter both sides. Lightly toast the French baguette in the oven.
STEP 11: To assemble the subs, place 3-4 meatballs with marinara sauce onto one side of toasted French baguette. Then add sliced mozzarella cheese. Place in the oven to allow cheese to melt. Keep a close eye on it while heating to ensure baguette doesn’t burn.
STEP 12: Finish off with drizzling Gremolata over the melted cheese. Serve Immediately and enjoy!

We’d love to see what you create! Share a photo of your meatball subs with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison so we can admire your skills.
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